• 축산식품과학과 산업
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• 제4권2호
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• pp.30-44
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• 2015

• 축산식품과학과 산업
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• 제8권2호
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• pp.35-41
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• 2019

• 농업과학연구
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• 제50권3호
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• pp.551-551
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• 2023

• 한국초지조사료학회지
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• 제36권4호
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• pp.340-343
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• 2016

The present study investigated the effects of different seeding rates on growth characteristics and seed productivity of the "Kowinearly" cultivar of Italian ryegrass (Lolium multiflorum Lam.) in paddy fields. Sowing Kowinearly in paddy fields under growing rice at the rates of 20, 30, 40, and 50 kg/ha resulted in seed yields of 1.57, 1.92, 2.06, and 2.09 ton/ha, respectively. Seed yield of Kowinearly was the highest at a seeding rate of 50 kg/ha (p<0.05), at which the cultivar was able to survive in winter and the weed ratio was low. Under these conditions, most growth characteristics such as winter survival (85%), weed ratio (10%), stems per square meter (1,006) were superior than those sown at other seeding rates (p<0.05). In addition, it has been reported that the economic efficiency of the 50 kg/ha seeding rate was higher than that of the other seeding rates.

• Asian-Australasian Journal of Animal Sciences
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• 제8권6호
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• pp.557-562
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• 1995

In this study, characteristics of chick primordial germ cells (PGCs), which is the founder cell of the germline, and gonadal development of the chick embryo between 12hrs and 6 day of incubation were investigated by transverse serial sections of chick embryos under the light microscopic observation. In embryo stage 20 (3 day of incubation), there are a lot of PGCs at the mesenchym, which were moving to the thickened epithelium (gonadal ridge). The PGCs arrive at both right and left gonad primordial in equal number prior to stage 24 (4 day of incubation), but in the following stages, the distribution of the PGCs became asymmetrical. More PGCs colonized the left than the right gonad, but the reason for the unequal distribution of PGCs is uncertain. The PGCs have mostly settled in the gonadal ridge (GR) at 6 day embryo. This study was conducted to investigate characteristics of the PGC migration and gonadal formation and observe the best condition for PGC isolation, culture and to attempt the possibility of the production for transgenic germline chimeras with manipulated PGCs.

• Journal of Animal Science and Technology
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• 제55권6호
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• pp.551-557
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• 2013

This study was conducted to analyze the genotypes and genes of FABP3 (Fatty-acid Binding Protein 3) in pigs using MSPI restriction enzyme and electrophoresis. Analysis of data collected from a total of 210 crossbred pigs (LYD or YLD) in Chungcheongnam-do, Korea, revealed the following. The AA genotypes of FABP3 were detected in the 750 bp and 100 bp bands, while the Aa heterotype appeared in the 850, 750 and 100 bp bands and the aa recessive homotype was detected in a single band of 850 bp. The genotype frequency of AA, Aa and aa was 46.67%, 51.43% and 1.90%, respectively. The genetic equilibrium of this population showed a significant difference (p<0.001) based on a ${\chi}^2$-test. The carcass weight, backfat thickness, marbling score, pH, drip loss, cooking loss, and meat color based on the CIE $L^*$, and $b^*$ values according to genotypes of FABP3 did not differ significantly (p>0.05); however, the CIE $a^*$ values did (p<0.05).

• 한국축산식품학회지
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• 제39권2호
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• pp.255-265
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• 2019

This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

• 한국환경과학회지
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• 제22권6호
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• pp.679-686
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• 2013

Based on the survey of East Lake Park, South Lake Park and Tian Waicun in Tai'an by questionnaire survey, on-the-spot investigation and in-depth interview, the paper analyzes the tendencies of visitors to the animal elements and animal landscape in landscape architecture from three terms: primary attributes, the cognition of animal elements and animal elements landscape preferences. We have drawn several conclusions: the landscapes of animal elements are in urgent demand by the public ; The animal elements having lovely image, auspicious meaning and local characteristics are the most popular application types of animal elements landscapes ; The most favorite types of animals and animal elements are: doves, cranes monkeys, pandas, butterflies, dragonflies, fold fish, dolphins, dragons and cartoon animals ; The popular landscaping techniques of animal elements are the methods of combining with plants, buildings and garden ornaments.

• 한국축산식품학회지
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• 제31권6호
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• pp.872-878
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• 2011

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.